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Topic: Aurelio's Quest (Read 30716 times)

An Aurelio's clone has thus far seem to have eluded the forum. I've seen some claims and attempts here and there, such as recipes using volumetric measurements, but nothing that anyone has replicated and said, "Wow, that's it!"

I've tried some sourdough formulations and other recipes and just haven't been able to nail it. That being said, this formulation was the closest I've gotten. I've made it only once, so it needs further testing, but I wanted to post it here and see what folks think.

This sauce totally nails it. I combined recipes from various best guesses, and this one really seems to be it!

Assembly for a 14.5" pie- Roll/press dough into cutter pan. Crimp a little edge on it.- Spread approx. 9 oz sauce (by weight)- Top with lots of high quality, raw fennel sausage- Sprinkle with dried oregano- Top with approx. 11 oz shredded cheese- Bake according to local conditions (e.g., my oven means 450 for 12-20 mins, start on low rack or stone and finish on high rack if needed) until crust is done and cheese is browned a bit.

Looks good, baking parameters? 17% oil, please tell me why you settled on that number(it's more than twice as much as in your excellent "labor of love") and why not all corn oil?

Aurelio's elusive SWEET sauce...like your decision to go with puree and oregano, very solid old school technique.Dried basil also, and did you cut this sauce with any water? Full Tbs. of sugar should make it plenty sweet and I know the Classico puree does have some salt in it so maybe you have found the magic balance. I really hope you have 'cause as you've seen , there are many here that have been searching for it...

Really nice presentation of your recipe, Garvey...thanks for posting it!I'm going to try this and will post up some pics...keep up the good work bruddah.

Thanks for posting this dough formula, but it leads to more questions before anyone can comment.1) Is this a same day dough? It has a high amount of yeast, but you don't indicate rising time, etc.2) Mixing. I use a food processor for most chicago thin at 50% hydration with low oil, but if I'm making a deep dish dough, with the higher oil content, I hand mix. ( Don't own a Kitchenaid)3) Baking. You stated this is for a cutter pan, which I like since I don't own a stone. But you don't suggest temps, times, etc.Don't get me wrong, I'm not criticizing. I'd just like to know more about procedures, because the dough looks like something I'd like to make.

Thanks for posting this dough formula, but it leads to more questions before anyone can comment.1) Is this a same day dough? It has a high amount of yeast, but you don't indicate rising time, etc.2) Mixing. I use a food processor for most chicago thin at 50% hydration with low oil, but if I'm making a deep dish dough, with the higher oil content, I hand mix. ( Don't own a Kitchenaid)3) Baking. You stated this is for a cutter pan, which I like since I don't own a stone. But you don't suggest temps, times, etc.Don't get me wrong, I'm not criticizing. I'd just like to know more about procedures, because the dough looks like something I'd like to make.

Calm down sotaboy did you read my post above yours? Garvey is a good guy..jus give him a minute...

Thanks for the feedback. You asked how I settled on 17% oil. I've been trying different oil levels, and I thought the amount in the HRI clone was too high and the amount in my Pizza Factory clone was too low for Aurelio's, so I settled somewhere in the middle. This dough was inspired a bit by the famed Awesome Thin Crust from Buzz with later modifications by BTB. I wanted to dial down the oil, though, and dial down the hydration level, too. I did a mix of olive and corn oils because Aurelio's doesn't seem as corn oily tasting as others (heck, I oughtta try straight vegetable oil sometime...) but a blend can smooth out the edges from any single oil source, if you know what I mean.

As for the sauce, there is no water added. I played around with the sugar and salt levels, as you know are the tricky part, by doing small batches and side-by-side comparisons. This is the real deal, IMO. I'd be curious to see if you agree. One thing I do during assembly is the sprinkle of oregano onto the sauced pie, prior to cheesing, like I saw in a video of an Aurelio's kitchen in action.

Sotaboy,

Great questions. This is an overnight cold ferment. I don't think 1% IDY is particularly high, especially given the oil level (thanks to Peter for this tip, about high oil levels suppressing yeast activity...or was it the Dough Doctor? Whoever it was, thanks!). In fact, I may want to experiment with boosting the yeast level even further, just for kicks.

Mixing? Do the usual for Chicago thin (i.e., 5-10 mins, until you get it to develop properly from feel & experience). I have a KitchenAid, so your method is known better to you. But it's not a short, 45-second knead like deep dish.

As for baking, I'm hesitant to be overly prescriptive because everyone's ovens and preferences are a little different. I'm not being coy, but if you know how to cook a Chicago thin in a cutter pan in your particular oven, then go with that. I did my recent one in an old electric oven in a cabin in the woods, which bakes totally different than my gas oven at home. I've baked pizzas successfully in cutter pans on stones and on the rack itself. All that being said, try starting low in the oven at 450 for 12-20 minutes (depending on toppings, temperature accuracy, oven recovery time from opening it up to put a pizza inside, etc.), and if the crust browns too much before the top is done, move it to a higher rack.

General assembly--get a good amount of sauce down (I use about 9 oz by weight, give or take, for a 14.5" pie), put down a lot of high quality, raw Italian sausage, sprinkle with dried oregano, then top with a goodly amount of cheese. Aurelio's goes pretty heavy on the cheese. I've had decent results with somewhere in the 11 oz range for a 14.5" pie. (May want to sub in a tiny, tiny bit of white cheddar or a miniscule grating of Asiago or the like, to give it a fuller flavor, but straight mozz is fine).

This sauce totally nails it. I combined recipes from various best guesses, and this one really seems to be it!

Cheers,Garvey

P.S. I apologize that I have no pictures to post.

Great....but what I want to know is how far in advance you combine these? Shouldn't they marinate in the fridge? Right before topping the cheese?? Sauce has been a real sticking point in my pies. And yes I want pictures too! Sorry Garvey to put you on the spot w/ all the great work you've done but pictures are worth much more than 1k words!

Now you know better... Yes, of course that Chi-town thin shines from a nice cold frig. marinate! Back in the day when I was still a young pup prep boy (early 70's-go Cheap Trick!) they always had me make sure I was at least 1 day ahead on the sauce. We know 3 or 4 days is still young, but you you know how owners can be, right? Anyway, long story short...the "help" always had our own bucket-o-sauce in the walk in an we kept it jus this side of turning into hooch, ha!

And the pics I was referring to are the ones that all of us on this thread are gonna kick, I've seen your work and it's good so don't be shy. Prolly around Wed. for me....have fun!

Hi Garvey, do you think the classico is a key component? or will any puree do? i always look for puree with nothing added. does the classico have some things already added? salt? citric acid?(some list citric acid, some dont?) thanks!

Logged

"My Doctor says I swallow a lot of aggression. Along with a lot of pizzas!!"

Yeah, I really think Classico may be the key, but i dunno for sure. They are made at the same plant as 6-in1, according to the sales rep I talked to. The Classico are sweet as is, right out of the can. I've also made this recipe with Classico peeled ground, and that worked, too.

I don't know what's in it right now. I'm on the road. Sorry.

HTH.

Cheers,Garvey

[edit: the more I think about it, yeah, the Classico are just pure awesome. The sugar/salt ratio issue Chicago Bob mentioned could be a problem if you use something else. This recipe is configured for Classico. I wish I lived in 6-in-1's distribution, bit this is either the same product or very, very close.]

thanks so much Garvey!!! i am on it! classico it is! i cant wait to try your recipe! i have been trying to find something for a while....check the old aurelios rant....i cant get much response. this is a tough nut to crack!! ive done everything from orange juice, to citric acid powder, and am thinking about ground fennel? just to get that sweetness that is aurelios sauce!! thanks again! will let you know when i make it! and good luck on the road!

-=terry

Logged

"My Doctor says I swallow a lot of aggression. Along with a lot of pizzas!!"

I just made some dough for tomorrow night. i've never had Aurelio's, but MAN this is an oily dough!!!

I also made the sauce, but I didn't want to drive across teh city for 6-in-1s, so I just used Great Value crushed tomatoes (the Canadian GV tomatoes have a different source than the US ones). Can't have everything perfect all of teh time!

sorry for the delay. i've been extremely busy, having just finished my PhD and then spending some time at a remote field station. It has been some time since I last made your aurelio's clone dough, and since I've never had "real" aurelios, i'm not sure i can provide the best feedback. The dough did turn out well for me, although I think I might like your pizza factory dough better (less oil). I will make your aurelio's again soon, but it will be a few weeks as I am moving across the continent for a new job at the end of the week... and it will probably be november or so before I start making pies (i don't like running a hot oven for extended periods in an air conditioned house when the external temperature is 100+ F).

Keeping with the whole "pictures or it didn't happen" thing, I decided to make this recipe again and post some pix. I am also hoping that this would encourage others to try it. I think this recipe really tastes like Aurelio's, and I would love some feedback. Crowdsourcing is what this forum is all about.

(BTW, the sausage application isn't true to style, exactly, since I went a little large. Just made that sausage this weekend and felt like going with the big chunks for some reason.)

My own observations are the same as last time. I'd like to try a longer cold ferment (48-72 hrs) and maybe more yeast, given the high oil content. I also need to work on my baking technique. Cutter pans are still a new thing for me. Plus, I've made this recipe only a couple of times. (It's not down pat for me like my Pizza Factory recipe is, which I have made hundreds of times in the last 11 years.)